Beyond taste: Multisensory aspects to food enjoyment

Authors

  • Ellen Imamura Department of Psychology, University of Toronto
  • Jenny Liu Department of Psychology, University of Toronto
  • Tehnish Paramiswaran Department of Psychology, University of Toronto
  • Yining Zhou Department of Psychology, University of Toronto
  • Hyungjin Cheon Department of Psychology, University of Toronto
  • Nayeon Song Department of Psychology, University of Toronto
  • Yixin Guo Department of Psychology, University of Toronto
  • Seunghyun Yoo Department of Psychology, University of Toronto
  • Yuchen Ke Department of Psychology, University of Toronto
  • Dirk B. Walther Department of Psychology, University of Toronto

DOI:

https://doi.org/10.14288/cjur.v10i1.200183

Abstract

Our experience with food extends beyond taste alone. All our senses play a part in the enjoyment and perception of food. This narrative review aims to discuss the contributions of orthonasal olfaction, audition, haptics, thermoception, and vision to the multisensory perceptions and enjoyment of food. Smells impact food enjoyment by enhancing specific flavours and triggering appetite. Ambient sounds, as well as sounds made during food consumption, affect the experience and enjoyment of eating. The feeling of food in the mouth, including its spice, contributes to the enhancement of the eating experience. Visual cues such as food arrangement and colour, as well as ambiance, make an important contribution to the aesthetic satisfaction, food preferences, and enjoyment. These senses also interact with each other to create new expectations. For example, scents are perceived more intensely if a beverage is coloured, which in turn affects the perceived intensity of taste. Understanding how senses interact to influence the eating experiences provides valuable insights into what affects food enjoyment.

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Published

2025-10-10

Issue

Vol. 10 No. 1 (2025): CJUR 10(1)

Section

Articles

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